Candy Tips

Read these 22 Candy Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Dessert tips and hundreds of other topics.

Candy Tips
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Melting candy for coatings is easier if you use the microwave. Place the chopped chocolate in a glass measuring cup and microwave on medium for 1-2 minutes, stirring halfway. Continue to melt for 1 minute intervals, checking frequently. The chocolate is much less likely to scorch in the microwave.

Combine sugar and milk in heavy saucepan and bring to a rolling boil. Stir constantly during this time, as the milk can burn easily. Boil 10 minutes, stirring constantly. Place remaining ingredients except vanilla in a large bowl. Pour the sugar/milk mixture over and beat and blend until everything is melted and smooth. Add vanilla and beat. Pour into 9x13" buttered pan and let cool.

Combine sugar, water and corn syrup in heavy saucepan. Bring to a boil, then cover pan for 2 minutes to help wash down sugar crystals. Cook until syrup reaches 260 degrees or firm ball stage on candy thermometer. Meanwhile, beat egg whites with salt until stiff peaks form when beaters are raised. Slowly add half the syrup to egg whites, beating constantly. Return the remaining syrup to stove to boil again. Then gradually beat into egg whites and continue beating until mixture loses its gloss and begins to stiffen. Add vanilla, beating by hand. Drop by tablespoons onto parchment paper and let cool.

Line 13x9" pan with foil. In medium saucepan over low heat, melt both types of chips together, stirring until smooth. Stir in peanuts. Pour into prepared pan and spread. Refrigerate for 1 hour to firm. Break into pieces before serving.

In a heavy, 3 quart stainless steel saucepan, place corn syrup and water over medium-high heat. After it warms up, but before it begins to boil, stir in the sugar. Bring to full boil, stirring occasionally with a wooden spoon. Insert candy thermometer after a few minutes. When the temperature reaches 250 degrees F, add the peanuts and salt and stir. Bring the mixture back to a full boil. Stir occasionally, but not constantly.

When the temperature reaches 300 degrees remove the pan from the heat immediately. You may do this at 290 degrees, if the desired level of brownness has been reached. Do not let it go above 300 degrees, or the finished product may develop a weak, spongy structure. Immediately after removing the pan from the heat, add the butter and vanilla extract, and stir (carefully-it's HOT) until the butter is melted. Sprinkle the baking soda over the surface of the mixture and stir. The mixture will begin to foam up and double in volume. Now you need a clean, smooth, flat surface to pour the mixture onto. A marble pastry board is ideal. Prepare the surface ahead of time by coating it with butter or non-stick cooking spray. Immediately after stirring in the baking soda, pour the hot mixture onto the surface. Leave the candy alone to cool, which will take a couple of hours. After cooling, the peanut brittle can be broken up by hand. Store the peanut brittle in airtight containers.

Line cookie sheet with waved paper. In small microwave safe bowl, melt 1/2 cup white chocolate and peanut butter on medium for 2 minutes. Stir until smooth. Add bread crumbs and mix well. Place on lined cookie sheet. Place another sheet of waxed paper over candy and pat or roll to form 1/4" thick rectangle. Remove top waxed paper.

Melt chocolate in microwave on medium for 2 minutes, stir until melted. Spread half of the melted chocolate over the candy and sprinkle with half of the peanuts. Freeze the candy 5 minutes to set chocolate. Carefully turn candy over, spread with remaining chocolate and sprinkle with rest of peanuts. Refrigerate 10 minutes until firm, then break into small pieces. Serve cold.

When making brittles, make sure to use a large saucepan. Many recipes call for adding baking soda at the end of cooking, to add air and make the candy more tender. The mixture will foam up, sometimes significantly, and a large pan will contain all the candy without spilling.

When you are going to melt chocolate to dip candies, use a relatively small glass measuring cup. A container that is almost full of melted chocolate is easier to use, since you can completely immerse the candy and don't need to spoon chocolate over the top of the pieces.

When making cooked fudge, remove the fudge from the heat when your candy thermometer registers around 230 degrees. This is lower than the recommended 232 degrees, but your fudge will be softer and smoother when finished.

Melt together in a glass measuring cup in microwave, stirring once, until melted and smooth. Stir in 1/2 cup milk chocolate chips and stir until smooth. Dip each ball into melted chocolate mixture and set on parchment paper. Chill to harden chocolate. Store at room temperature.

In small bowl, combine coconut, butter and milk. You may need to add more milk if necessary so mixture holds together, depending on the moisture content in the coconut. Form into 1" balls and place on waxed paper.

In heavy saucepan, combine butter and sugars. Melt together, then bring to a boil, stirring constantly. Using a candy thermometer, cook to 270 degrees.

Meanwhile, in 9x13" pan, spread 1 chocolate bar, chopped into small pieces, and the almonds. Pour the cooked toffee over the chocolate and nuts. Immediately place the rest of the bars over the toffee and let melt. Spread to coat and cool.

When melting chocolate for dipping candies, here's an easy tempering tip. Keep about 1/4 cup of the chopped chocolate out of the mixture when melting. When the rest of the chocolate is smooth, add the reserved chocolate and stir constantly until melted. This helps develop crystals and keep the chocolate firmer at room temperature.

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